"I'm kind of toasted. But I looked at my watch and it's only 6:30 so I can't stop drinking yet." - Yooper's Bob"Brown eye finally recovered after the abuse it endured in Ptown last weekend, but it took almost a full week." - Paulie"no, he just doesn't speak 'stupid'. i, however, am fluent...." - motobrewer"... I'll go both ways." - Melana

The longer you boil the wort the more caramelized your malt is going to be and therefor darker. Next time you can drop it in at 30min into the boil and that should give you a lighter beer overall. Make sure to take kettle off direct heat when you do so, as you can easily burn your extract at this point.

It is also going to look much darker in the fermenter than in the glass.

The longer you boil the wort the more caramelized your malt is going to be and therefor darker. Next time you can drop it in at 30min and that should give you a lighter beer overall.

Well, not really, unless you compensate for losing a lot of utilization on your hops. You can ADD your extract near the end of the boil (all or part of it), but you still want to boil your bittering hops for an hour unless you add a crapload more (which then impacts how much hop flavor remains).

"I'm kind of toasted. But I looked at my watch and it's only 6:30 so I can't stop drinking yet." - Yooper's Bob"Brown eye finally recovered after the abuse it endured in Ptown last weekend, but it took almost a full week." - Paulie"no, he just doesn't speak 'stupid'. i, however, am fluent...." - motobrewer"... I'll go both ways." - Melana

Well, not really, unless you compensate for losing a lot of utilization on your hops. You can ADD your extract near the end of the boil (all or part of it), but you still want to boil your bittering hops for an hour unless you add a crapload more (which then impacts how much hop flavor remains).

I meant that you just boil the hops at 60 in just water then add your malt at 30. You still get the full utilization for bittering.

EDIT - On my last batch I steeped 1# of 50-60L Crystal for 25 min @ 160 then brought that to a boil. Added my bittering hops, at 60 then at 45 added my LME and at 30 added the Amber DME and it came out quite light.

EDIT 2 - Also I think the lower overall gravity of your wort for the initial boil may even increase utilization of your hops.

"I'm kind of toasted. But I looked at my watch and it's only 6:30 so I can't stop drinking yet." - Yooper's Bob"Brown eye finally recovered after the abuse it endured in Ptown last weekend, but it took almost a full week." - Paulie"no, he just doesn't speak 'stupid'. i, however, am fluent...." - motobrewer"... I'll go both ways." - Melana

So what do you actually call a dark IPA, lets say it was about the darkness of a nut brown or a light porter. It is obviously not an India PALE Ale, what would the BJCC rules say about this beer, what should it be called?

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Quote:

Originally Posted by quixotic

The true definition of an addiction: not stopping even when a dog is having his way with you.:D

So what do you actually call a dark IPA, lets say it was about the darkness of a nut brown or a light porter. It is obviously not an India PALE Ale, what would the BJCC rules say about this beer, what should it be called?

Well, it's still an IPA. It's just not going to be the "correct" SRM for color for judging. It's not a different style because of the color.

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